FEMA GRAS assessment of natural flavor complexes: Eucalyptus oil and other cyclic ether-containing flavoring ingredients

Eisenbrand, Gerhard; Cohen, Samuel M.; Fukushima, Shoji; Gooderham, Nigel J.; Guengerich, F. Peter; Hecht, Stephen S.; Rietjens, Ivonne M.C.M.; Rosol, Thomas J.; Davidsen, Jeanne M.; Harman, Christie L.; Taylor, Sean V.

doi:10.1016/j.fct.2021.112357

Cited by 13 publications

(3 citation statements)

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“…The main components of eucalyptus oil (EO) are terpenoids and alcohols with antimicrobial, anti-inflammatory, and hypolipidemic activities [9] , [10] , [11] . EO has been generally recognized as a safe substance by the US Food and Drug Administration due to its safe, efficient, and nontoxic characteristics, and is widely used in pharmaceutical, industrial, and food applications [12] . The national standard of Chinese food additives GB2760-2014 stipulates that EO (N114) should be used appropriately in all kinds of food according to the needs of production.…”

Section: Introductionmentioning

confidence: 99%

“…The national standard of Chinese food additives GB2760-2014 stipulates that EO (N114) should be used appropriately in all kinds of food according to the needs of production. According to the survey of the Flavor and Extract Manufacturers Association (FEMA), the per capita intake of EO (FEMA 2466) was 260 μg/(person ⋅ day) [12] 。Compared with the use in over-the-counter drugs, EO is used at much lower concentrations as a flavoring ingredient in foods, ranging from approximately 4 to 2000 ppm. Eisenbrand et al [12] , based on the per capita intake of EO and no observed adverse effects of EO on rats [300 mg/(kg bw ⋅ day)], showed that the margin of safety of EO was greater than 69,000.…”

Section: Introductionmentioning

confidence: 99%

“…According to the survey of the Flavor and Extract Manufacturers Association (FEMA), the per capita intake of EO (FEMA 2466) was 260 μg/(person ⋅ day) [12] 。Compared with the use in over-the-counter drugs, EO is used at much lower concentrations as a flavoring ingredient in foods, ranging from approximately 4 to 2000 ppm. Eisenbrand et al [12] , based on the per capita intake of EO and no observed adverse effects of EO on rats [300 mg/(kg bw ⋅ day)], showed that the margin of safety of EO was greater than 69,000. We intended to use EO as an antibacterial substance and set the concentration of EO to 1% to retain the antibacterial activity of EO against E. coli .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity

Song

Lin

2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity

Song

Lin

2022

Ultrasonics Sonochemistry

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Toxicology of Flavoring Ingredients in the Food Industry

Pecquet,

Bates,

Maier

2023

Patty's Toxicology

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The present chapter represents toxicological information on selected flavoring ingredients commonly found in the food and beverage product manufacturing workplace. Many flavoring ingredients are considered Generally Recognized as Safe (GRAS) based on consumer oral ingestion but can present hazards in the occupational context depending on route of exposure and exposure concentration. Therefore, when occupational exposure limits do not exist, it is important that workers review safety data sheets (SDS) and other hazard information and participate in training to understand the verbiage on these resources as part of a comprehensive hazard communication program. New occupational hazard assessment approaches include hazard banding when data are scarce and use of the threshold of toxicological concern (TTC) to inform risk management planning in the food and beverage sectors. The Flavor Extract Manufacturers Association (FEMA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have adopted modified Cramer approaches and the TTC concept to classify flavor ingredients by structure for dietary exposure and safety assessment considerations when chemical‐specific data are limited. Today, new chemical entities are being designed and created to maximize and/or customize the interaction of the flavor ingredients with taste receptors, including new applications of flavoring compounds to use in Electronic Nicotine Devices (ENDs) that involve inhalation route exposures. Several important flavor chemicals have been covered in this chapter with respect to their properties, exposure assessment, toxicity, and regulations pertaining to risk and safety assessments for different use scenarios.

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